- Nov 20, 2015
- 4
- 10
This was my first time smoking a large bird. I had done several chickens and just figured "why not" and tried it with a turkey. I'm using one of the masterbuilt electric smokers if that makes any difference.
I'm worried because after 4 hours @ 240deg the Skin has peeled back from the breasts and the breast meat looks like it is starting to separate from the bone. The internal temp is still pretty low - around 100deg at the thickest part of the breast. I have transferred the bird to the oven and foiled it to get it up over 140 as quickly as possible.
My main concern is why the skin peeled back and the meat separated from the bone? I used a buttermilk brine for 24 hours (my normal routine when cooking in the oven) and I have never seen the meat/skin do that in the oven. The meat still feels moist enough and juices run when I jab it with a thermometer.
Any ideas?
I'm worried because after 4 hours @ 240deg the Skin has peeled back from the breasts and the breast meat looks like it is starting to separate from the bone. The internal temp is still pretty low - around 100deg at the thickest part of the breast. I have transferred the bird to the oven and foiled it to get it up over 140 as quickly as possible.
My main concern is why the skin peeled back and the meat separated from the bone? I used a buttermilk brine for 24 hours (my normal routine when cooking in the oven) and I have never seen the meat/skin do that in the oven. The meat still feels moist enough and juices run when I jab it with a thermometer.
Any ideas?
